LOADED BABY REDS
This went so fast at the last bbq I had I knew I needed to make a double batch the next time and then that went fast at the next one. This is sure to be a hit anywhere!
Provided by CUTIEPIECOOK
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with lightly salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Mash the potatoes until smooth, then add the cream cheese, Cheddar cheese, bacon, cayenne pepper, and garlic powder. Mash until the ingredients are well blended, then transfer to a serving dish, and sprinkle with Parmesan cheese to garnish.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 8.5 g, Cholesterol 42.6 mg, Fat 13.5 g, Fiber 0.9 g, Protein 9.1 g, SaturatedFat 7.9 g, Sodium 404.2 mg, Sugar 0.7 g
GARLICKY BABY REDS
I found this recipe on the Aunt Mid's Baby Red Potatoes bag! Very easy, very tasty and very loved!
Provided by that Pam I am
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Scrub and quarter potatoes.
- Place potatoes in 8x8 inch baking dish.
- In a small bowl, combine melted butter, garlic, salt, paprika, and lemon juice.
- Pour over potatoes and stir to coat.
- Sprinkle Parmesan cheese over potatoes.
- Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes, until golden brown.
GARLICKY BOK CHOY
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Preheat 1 to 2 tablespoons peanut oil in a wok or large pan until rippling. Halve 6 heads baby bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger. Stir-fry until fragrant; season with salt.
VLAD'S VERY GARLICKY GREENS
Steps:
- Place saute pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sauteed for a mild garlic flavor.
- If you're looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately.
- If you're looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.
- Serve as a side dish or toss with pasta and serve as a main course.
BABY RED POTATOES WITH GARLIC AND PARSLEY
Make and share this Baby red potatoes with garlic and parsley recipe from Food.com.
Provided by Felix4067
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Grease a 2 quart casserole dish (I use garlic flavour Pam).
- Scrub potatoes, chop into halves or quarters, depending on size of potato; place in casserole dish.
- Cut butter into pats; place randomly around top of potatoes.
- Sprinkle with parsley.
- Sprinkle with garlic.
- Bake, uncovered, at 375 degrees for about 10 minutes.
- Stir; cover; continue baking at 375 for about an hour, or until the potatoes are tender, stirring a couple more times during baking.
Nutrition Facts : Calories 368.4, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 123.9, Carbohydrate 60.4, Fiber 7.7, Sugar 2.7, Protein 7.2
GARLICKY SWISS CHARD
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.
Provided by Melissa Clark
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
- Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams
GARLICKY POTATOES
Potatoes are boiled in chicken broth and mashed with garlic, cream, sour cream, chives and butter.
Provided by sal
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
- Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.
Nutrition Facts : Calories 407 calories, Carbohydrate 53.2 g, Cholesterol 62.3 mg, Fat 20 g, Fiber 5.2 g, Protein 5.6 g, SaturatedFat 12.4 g, Sodium 820.9 mg, Sugar 2.3 g
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